Add hung curd, ginger garlic paste, garam masala, lemon juice, mustard oil, Kashmiri red chilli powder and achari masala in a bowl and mix well.
Add in the paneer cubes and coat the paneer nicely in the marinade.
Cover the bowl and keep aside for an hour.
Thread the marinated paneer and capsicum pieces in wooden skewers.
Heat a charcoal grill and apply little oil on the paneer.
Grill the paneer skewers from both the sides applying little oil till nicely browned.
Serve hot with mint yogurt dip.
Use best quality paneer to make Paneer Tikka. It will make a lot of difference.Marinate the paneer in the marinade for at least 30 minutes.Cook the tikka on medium low heat first so that the marinate is nicely cooked and then increase the heat and cook until it is blackened slightly on the crust.Use hung curd only for the marinade. If the curd is not thick, it will not stick to the paneer and the taste will be compromised.You can skip adding achari masala and just go ahead with rest of the ingredients to make regular paneer tikka. Add red chilli powder according to your taste.Achari Masala was ready before hand. All I had to do was add this delicious Achari Masala to the marinade and Paneer Tikka got all set to get grilled!